Pineapple Pound Cake

I have to make just sounds so moist and think how good it will be to put a spoonful of whipped cream over a slice.


1/2 cup Crisco

1 cup butter, softened

2 3/4 cup sugar

6 large eggs

3 cups flour

1 teas baking powder

1/4 cup half and half or (dilute 1/8 whipping cream with 1/8 cup water)

1 teas vanilla

3/4 cup crushed pineapple with juice

Cream butter, Crisco until fluffy. Add eggs 1 at a time.

Sift flour and baking powder. Add to creamed mixture 1 spoonful at a time, alternately with milk.

Stir in crushed pineapple with it’s juice and vanilla. Pour into a large well greased tube or bundt pan.

Place in a cold oven and turn oven on to 325. Bake for 1 1/4 hours or until cake tests done. Remove from pan and place on wire rack to cool.


1 1/2 cups powdered sugar

1/2 cup crushed pineapple

Enough water to be able to drizzle over cooled cake (I will probably use milk instead of water).

2 thoughts on “Pineapple Pound Cake

  1. Moist is right! This was so good…WOW!
    I would like to apply for the job as “taste tester” for all of your baked items. I will do a good job, for sure!


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